Burgers, Crumbles, and Patty Mix
Makes about 3 cups of mix

The instant dinner solution: whether it’s burgers, patties, or crumbles, this is a dry mix made of
whole grains and legumes that you simply mix with hot water and seasonings for a few minutes
before using. I’ve kept the base plain so that you can dress it up as you like with your choice of
seasonings and additions, and then you will be ready to take off with your personal creative spin
to turn it into crumbles for tacos, sausages for breakfast, or burgers for the grill. I’ve made some
suggestions below for how to use it. Keep it simple, or have fun with it!

1 cup red lentils (use only red lentils, which rehydrate and cook faster than other varieties)
1 cup bulgur wheat or brown rice
½ cup pecans
½ cup dehydrated onions, or 2 tablespoons granulated garlic
½ cup nutritional yeast
¼ cup flax or chia seeds
1 tablespoon granulated garlic
2 teaspoons sea salt
2 teaspoons xanthan gum
1 teaspoon black pepper

Combine all of the ingredients in a blender and process until the everything has been reduced to
a gritty, sandy texture. Don’t overblend to the point of it becoming smooth like flour; it should
retain some grittiness like polenta. Store the mix in a jar in the pantry for up to two months, or up
to 6 months in the refrigerator.

To Use: For each cup of mix, use about ¾ cup boiling water or stock. Put the mix in a bowl. Add
seasonings as desired – Italian herbs, chili powder, cumin, sausage spices, taco seasonings, or
follow some of the suggestions below. Pour the hot water over the mixture, and stir well. Cover
the bowl with a lid or plate, and let it sit for about 15 minutes until the liquid is wholly absorbed.
The mixture will be gooey. Now you’re ready to turn them into dinner.
For basic patties or burgers: Simply form them with your hands as desired and cook in an
oiled skillet on both sides until firm. Once fully cooked, they will hold up to reheating on the
grill for a BBQ.
For basic crumbles: In a nonstick skillet, heat about 2 tablespoons of oil. Cook the mixture
over low heat, stirring and breaking up the mixture with a spatula for about 10 minutes until the
mixture congeals into small pieces. At first, it will seem impossible that the gooey mixture will
eventually congeal into crumbles, but they will.

Italian Meatballs
1 cup Burger, Crumble, Patty Mix
¾ cup hot water
1 ½ cups mushrooms
1 ½ cups soft breadcrumbs
3 tablespoons tomato paste
1 tablespoon chopped garlic
2 teaspoons basil
1 teaspoon rosemary
½ teaspoon marjoram
Salt and pepper to taste

Preheat the oven to 350°. Rehydrate the dry mix by combining with the hot water in a large
bowl. In a food processor, pulse the mushrooms until they are finely chopped but not pureed.
Add them to the bowl with the mix. Add the breadcrumbs, tomato paste, garlic, and herbs, and
mix well. Season to taste with salt and pepper. Form them into 1inch or larger balls, and bake
for about 25 minutes until firm.

Cheesy Smoky Burgers
1 cup Burger, Crumble, and Patty Mix
¾ cup hot water
1 ½ cups mushrooms
6 ounces Smoked Vegan Mozz, such as Miyoko’s, or other smoked vegan cheese, crumbled or
grated
3 tablespoons barbecue sauce

Rehydrate the dry mix by combining with the hot water in a large bowl. In a food processor,
pulse the mushrooms until they are finely chopped but not pureed. Add them to the bowl with the
mix, and add the cheese and barbecue sauce. Mix well. Form into burgers, and cook in an oiled
skillet on both sides until browned.